Nanostructured lipid carriers (NLC) technology was used to disperse hydrophobic beta-carotene in an aqueous phase. NLC are lipid nanoparticles with a particle matrix consisting of a blend of a liquid and solid lipid. They were produced by melting the lipid blend at 80 degrees C and dispersing it into a hot emulsifier solution. The aim of this study was to extend the limited knowledge of melt-emulsified lipidic colloids in food systems and to evaluate the feasibility for further applications as functional ingredient in beverages. Physical stability of the NLC suspension was examined at 2 different storage temperatures by measuring the particle size with photon correlation spectroscopy (PCS) and laser diffractometry (LD). All particles containing sufficient amounts of emulsifier were smaller than 1 microm (LD diameter 100%) at a mean particle size of around 0.3 microm (LD) for 9 wk at 20 degrees C and at least 30 wk at 4 to 8 degrees C. Differential scanning calorimetry (DSC) was used to study the solid state of the lipids both in the beta-carotene loaded PGMS and in the NLC particles. Propylene glycol monostearate (PGMS) when dispersed as NLC recrystallized up to 98% during storage time. Within the regarded period of 7 mo no polymorph transitions were observed. Furthermore, stability of the beta-carotene in water dependent on NLC concentration and tocopherol content was measured photospectrometrically to get an estimation of the behavior of NLC in beverages.